In a large pot sauté in melted margarine, onions, celery, green bell pepper, garlic and okra for 10 minutes. Add to mixture roux, water and Worcestershire sauce and season to taste. Cook for 1 hour. Add all other ingredients, except onion tops and parsley, and cook for another hour. Serve with boiled rice, garnish with onion tops, parsley and a dash of file'.

You may substitute making the roux and adding the Tony's Creole Seasoning with the Seafood Gumbo mix which can be purchased in the supermarket.